This One Pot Creamy French Onion Chicken Pasta is one of the best pasta recipes-it’s simple to make and requires just one pot to make! It’s creamy, cheesy, and packed with chicken, mushrooms, and caramelized onions! A dinner the whole family will love!

Makes 8 (1 cup) serving

What is French Onion?

French Onion is a type of soup usually based on beef stock and onions, and often topped with a large piece of bread and cheese. This One Pot Creamy French Onion Chicken Pasta is a pasta version of the classic French Onion. It has all the flavor of the French Onion Soup BUT packed with pasta and chicken-which takes it to a whole new level of deliciousness! 

Be sure to try my Lightened Up French Onion Soup or French Onion Chicken Bake-those are two of my most favorite dishes along with this pasta version. 

What ingredients do I need to make One Pot Creamy French Onion Chicken Pasta ?

• Pasta: Any kind of regular or whole wheat pasta would work. Here are a few great pastas that would work for this dish: 
• Rotini-has a twisty spiral shape. 
• Conchiglie– commonly known as “shells” or “seashells” pasta.
• Orecchiette– translates to “little ears” because the pasta’s concave shape resembles an ear.
• Macaroni-everyone knows this kid-favorite pasta. The tube-shape of macaroni pasta is perfect for cream sauces.
• Spaghetti– one of the most popular pasta noodles- long, thin, solid, cylindrical noodle pasta. 
• Farfalle– a fun bow tie shape which earned its nickname “bow tie pasta.
• Fettuccine– these are thick, ribbon-shaped noodles. 
• Penne-is a classic pasta type. They are short, tube-shape and hollow center.

I love using  Ronzoni Smart Taste Rotini which is lower in points than most regular pasta.

• Light butter: I use Land O’ Lakes light butter made with canola oil
• Onions: sweet or white work best for this dish, thinly sliced
• Worcestershire sauce: for flavor
• White wine: for flavor
• Salt & Pepper: to season chicken seasoning
• Italian seasoning: to season chicken 
• Garlic cloves: minced
• Brown sugar: helps caramelize the onions
• All-purpose flour: helps thicken the sauce
• Beef broth: adds flavor and cooks the pasta
• Fat free half-and-half: or you can use 1/4 cup skim + 1/4 cup heavy cream as a substitute
• Fresh thyme: for garnish 
• Cooked chicken: this is optional-however it gives this dish some much needed protein-I like to use diced rotisserie chicken without the bone & skin.
• Shredded fat free or reduced fat Swiss cheese or gruyere: I like to use Trader Joes Swiss cheese and gruyere blend
• Button mushroom: sliced. The mushrooms are optional. I don’t always add these since my kids don’t prefer them. However, I’m a huge fan of them in this dish!

How do I make this One Pot Creamy French Onion Chicken Pasta ?

Heat butter over medium-low heat in a large dutch oven pan.

Add onions and cook for 15 minutes, stirring occasionally.

Sprinkle with salt and brown sugar and cook another 15 minutes.

Add garlic and mushrooms and cook for an additional 1-2 minutes. 
Sprinkle flour over onions, mushrooms, and garlic.

Stir until well combined. Cook 30 seconds and then gradually whisk in white wine and Worcestershire sauce, and simmer until thickened.
Season the cooked chicken with the salt, pepper, and Italian seasoning.

 Stir in the chicken, pasta, and beef broth.

Bring to a boil and then simmer over low heat for 10-12 minutes or until most of the liquid is absorbed and pasta is tender. 

Stir in the fat free half-and -half and cheese and mix until well combined.
Let it simmer for 2-3 more minutes and then remove from heat.

Garnish with fresh thyme. 

Enjoy!

 

Ingredients:

• 14 oz. dry pasta or whole wheat pasta- I use Ronzoni Smart Taste Rotini 
• 2 Tbsp light butter- I use Land O’ Lakes light butter made with canola oil
• 2 medium size white onions, peeled and thinly sliced 
• 1 Tbsp Worcestershire sauce
• 1/2 cup white wine
• 2 cloves garlic, minced
• 1/2 tsp brown sugar
• 1 Tbsp all-purpose flour
• 4 cups or 32 oz. carton beef broth
• 1/2 cup fat free half-and-half or 1/4 cup skim + 1/4 cup heavy cream for a substitute
• 2 cups shredded cooked chicken
• 1/2 tsp salt
• 1/8 tsp pepper 
• 1/2 tsp Italian seasonings
• 2/3 cup shredded fat free or reduced fat Swiss cheese or gruyere – I use Trader Joes Swiss cheese and gruyere blend
• 8 oz. button mushrooms, sliced & optional
• fresh thyme, garnish

Directions:

1. Heat butter over medium-low heat in a large dutch oven pan. Add onions and cook for 15 minutes, stirring occasionally. Sprinkle with salt and brown sugar and cook another 15 minutes.
2. Add garlic and mushrooms and cook for an additional 1-2 minutes. 
3. Sprinkle flour over onions, mushrooms, and garlic. Stir until well combined. Cook 30 seconds and then gradually whisk in white wine and Worcestershire sauce, and simmer until thickened.
4. Season the cooked chicken with the salt, pepper, and Italian seasoning.
5. Stir in the chicken, pasta, and beef broth.
6. Bring to a boil and then simmer over low heat for 10-12 minutes or until most of the liquid is absorbed and pasta is tender. 
7. Stir in the fat free half-and -half and cheese and mix until well combined.
8. Let it simmer for 2-3 more minutes and then remove from heat.
9. Garnish with fresh thyme. Enjoy!

Makes 8 ( 1 cup) servings

7 Points® per serving

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